Duke & Duchess Roast Potatoes

Editorial working recipe. This method has not yet been independently kitchen-tested by our publication. Follow safe food handling guidance and ingredient labels.

What you shall require

• 1.5 kg floury roasting potatoes such as Sebago
• 70 g duck fat, or 4–5 tbsp suitable roasting oil
• 2½ tsp fine salt, divided
• Freshly cracked black pepper
• 4 crushed garlic cloves and 3 rosemary sprigs
• Optional: fresh truffle shavings, Parmesan or lactose-free alternative

How it is done

1. Heat the oven to 220°C conventional or 200°C fan-forced, placing a heavy roasting tray with the fat inside to preheat.
2. Peel the potatoes and cut into substantial, evenly sized 5–6 cm chunks. Begin them in cold salted water.
3. Bring to the boil and simmer about 8–12 minutes, until the exterior is tender but the middle remains intact.
4. Drain thoroughly, steam dry several minutes, then shake the colander to roughen the edges. These fluffy ridges become the crisp crown.
5. Carefully transfer into the hot fat, turn to coat, and space the pieces apart. Use a second tray if necessary.
6. Roast 45–55 minutes, turning once or twice, until richly golden and crunchy. Add garlic and rosemary during the final 10–15 minutes, avoiding burnt aromatics.
7. Finish with flaky salt. If adding Parmesan or shaved fresh truffle, do so immediately before serving rather than roasting them into submission.

The household notes

Dry surfaces and space are more important than a fancy roasting pan. Do not cover just-roasted potatoes, because trapped steam softens them.

Use oil rather than duck fat for a vegetarian option. Omit Parmesan for dairy-free guests, and confirm all prepared fats and seasonings are gluten-free.

Make-ahead parboiling can simplify service; refrigerate promptly in shallow containers and finish roasting near the time guests arrive.

For safe storage, cooling and reheating, see Food Standards Australia New Zealand. Discuss severe allergens and medically necessary restrictions with affected guests.